To make the baharat spice, grind the cardamom, coriander and cumin seeds and the cloves to a powder in a pestle and mortar or spice grinder. Tip into a bowl and mix in the remaining spices. Store in a jar until needed. Put the minced lamb into a bowl and add the onion, garlic, season and add 2 tsp of the baharat spice, the parsley, pine nuts and lemon juice. Mix well and use your hands.
Slice the pitta breads open and divide the lamb mixture between them, flattening the mixture, close the pittas and push down so that the meat is fully covered by the bread. Heat a griddle pan over a medium heat and add the oil. Gently fry the pitta sandwiches on both sides until the pitta is nicely toasted and the meat inside is cooked through. Serve with a simple salad.